Ingredients
-
1
-
8
-
1/2
-
1
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Seafood sausage, This is another recipe from Inn Chef, This is another recipe from Inn Chef
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Steps
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1
Done
|
Puree Scallops,Cream,Egg White in a Food Processor Until Smooth Add the Lobster Meat,Dill,Salt and Pepper Just to Chop and Distribute the Meat Leaving It Slightly Chunky. |
|
2
Done
|
Place Mixture in a Piping Bag. |
|
3
Done
|
Spread a Sheet of Large Plastic Wrap on a Moistened Work Surface and Pipe Out a Large Bead of Sausage Filling. |
|
4
Done
|
Leave Several Inches of Plastic Wrap Empty on Either Side of the Sausage. |
|
5
Done
|
Roll Up the Plastic Wrap Carefully,Try to Avoid Forming Any Air Bubbles Inside the Plastic. |
|
6
Done
|
Grasp Both Ends and Twirl the Works Repeatedly Until the Plastic Tightens Around the Sausage. |
|
7
Done
|
If Any Air Pockets Form Prick Them With a Pin. |
|
8
Done
|
Tie Off Both Ends of the Plastic Then Tie Off the Sausage at Regular Intervals Forming Links. |
|
9
Done
|
Poach the Plastic Links in Simmering Water For 10 Minutes Then Immersing Them in Cold Water. |
|
10
Done
|
Cut Off Plastic and Squeeze Out Sausage to Heat Brown in a Little Butter Until Heated Through. |
